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Articles by M.A. Mazid
Total Records ( 2 ) for M.A. Mazid
  Ahmed S.U. , P.K. Sarker , M.N. Islam , M. Kamal and M.A. Mazid
  The study was undertaken in eighteen selected shrimp farms, fifteen depot and fifteen markets of different locations, viz. Paikgacha, Rampal and Shaymnagar of greater Khulna district to observe the variation in quality and quantity of shrimp production of the farms operated by trained manpower with the application of improved management aspects at different degrees to that of the traditional farms and to identify the causes of post-harvest quality losses of shrimp produced from the farms at depot and market levels. Data reveals that a significant higher production 398.50 kg ha–1 can be achieved from the improved managed farms against the low yielded traditional shrimp farms (170.80 kg ha–1) with a positive impact of management on the quality of shrimp. For post harvest quality loss of produced shrimps at depot and markets, the major causes identified were poor quality non-chlorinated water, non-maintenance of personnel hygiene, poor drainage and sanitation system, unscientific holding system, poor quality of ice and ice shrimp ration, long time transportation in unscientific packet material, defective infrastructure of the market place etc. The estimated loss due to improper handling, icing and transportation calculated as about 8-25% in the coastal shrimp producing area of greater Khulna district.
  Moshiur Rahaman , Lubna Yasmin , Md. Kamal , M.A. Mazid and Md. Nazrul Islam
  The effect of delayed icing on the quality of ice-stored Brackish water shrimp (Penaeus monodon) was investigated by determining organoleptic, biochemical and bacteriological aspects. The live shrimp samples stored in ice immediately after harvest were organoleptically acceptable for 10 days while delay in icing for 4, 8 and 12 hrs shortened the shelf life to 7, 6 and 5 days, respectively. The initial pH of the live shrimp muscles was 6.63 which increased to 7.28 after 10 days of ice storage while in samples delayed in icing for 4, 8 and 12 h pH increased to 7.85, 7.93 and 7.95, respectively at the end of 10 days of ice storage. TVB-N value was increased from 5.88 to 32.76 mg/100g after 10 days of ice storage. The peroxide values in all the samples were lower than 8 meq/kg of oil upto 5 days of ice storage and then increased gradually with the lapse of storage period. The myofibrillar Ca2+-ATPase activity in presence of 0.5M KCl showed the maximum remaining activity of 0.52 μmol pi/ in live samples stored in ice immediately after catch. The myofibrillar solubility of samples immediately after catch was 80%, which decreased around 50% during 10 days of storage. On the other hand, the solubility of the samples kept at room temperature for different periods prior to icing were around 70% which decreased considerably to about 40% during 10 days of storage. The aerobic plate count (APC) increased considerably in the samples kept at ambient temperature for longer period prior to icing. The composition of bacteria in samples was Coryneforms (8.33%), Bacillus (7.40%), Micrococcus (16.66%), Achromobacter (8.33%), Flavobacterium/Cytophaga (25%), Pseudomonus (25%) and Vibrio (8.33%). Shrimp samples iced at 4,8 and 12 hrs delay dominated mostly by Micrococcus with 60%, 57.14% and 46.66%, respectively. During subsequent storage for 7 days, Micrococcus and Achromobacter were dominant in all the samples. However, Enterobacteriaceae was found in samples delayed 8 and 12 hr prior to icing.
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